Sharp tangy relishes are
based on fruit and / or vegetables and usually contain vinegar and sugar, but generally
not in large enough quantities to preserve the ingredients for as long as other pickles.
Relishes must be kept in the refrigerator and will only keep for about a month. They add
zest to hot or cold meats, curries and savory snacks. Please read the section on "Hints".

Pepper and
Cucumber Relish

8 med red peppers (1¼ kg), chopped

8 med green peppers (1¼ kg), chopped

3 small red chillies, chopped

6 med onions (720g), chopped

6 med ripe tomatoes (600g), chopped

4 med green cucumbers (1¼ kg), chopped

1 tablespoon white mustard seeds

1½ cups white vinegar

1½ cups water

1½ cups sugar

1 teaspoon ground cinnamon

2 tablespoons cornflour

¼ cup water extra

Combine the peppers, chillies, onions, tomatoes and cucumbers in a large
saucepan. Stir in the mustard seeds, vinegar, water, sugar and cinnamon. Stir
over heat, without boiling, until all the sugar is dissolved.
Bring to the boil and then simmer, uncovered, stirring
occasionally, for about 1½ hours or until the mixture is thick. Blend the
cornflour with the extra ¼ cup of water and add to the mixture. Stir until the
mixture thickens. Pour into hot sterilized jars and seal when cold.